Reviewed: Oct. 30, 2009

this icing was not shiny at all. The taste also was not good.

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blacktulip05

Cooking Level: Intermediate

Home Town: Dammam, Ash Sharqiyah, Saudi Arabia

Living In: Toledo, Ohio, USA

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Reviewed: Oct. 17, 2009

good! I added about an extra cup of powder sugar to make it thicker for piping :)

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swimminash

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 2, 2009

This was my first time making Royal Icing. I made lingerie shower bra/panty cookies and the icing worked very well. I painted the cookies with a silicon pastry brush and the icing smoothed out without a problem (no brush marks). I piped dots around each cookie without any issues. The icing was a little runny at first but once you let it sit it'll thicken. Also I kept a damp cloth over my icing bowl when I was not using it to keep it from hardening.

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cmarie

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Reviewed: Aug. 5, 2009

I had never used royal icing before and I absolutely loved it. It was just perfect for my sugar cookies.

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Danielle

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Reviewed: Jun. 24, 2009

This is a great royal icing. It made excellent decorations for my gingerbread men. We used other types of extracts to give our icings different flavors (like vanilla and almond) and added more sugar to make the icing stiffer so it didn't run when we put it on the cookies. Definitely add more sugar if you're putting it on gingerbread houses!

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Jules

Cooking Level: Beginning

Home Town: Checotah, Oklahoma, USA

Living In: Washington, D.C., USA

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Reviewed: Feb. 22, 2009

This was good, but I didn't like the lemon extract.

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Domestic DIY

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: Feb. 13, 2009

I used this for Halloween and Christmas and now for Valentines day! Its perfect! I do use powdered egg whites in place of fresh.

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Katy Belle

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Reviewed: Dec. 24, 2008

So easy and so perfect! It dried quick enough and stayed hard, unlike other cookie icing recipes I've tried. I was only planning on doing some piping on the cookies so I reduced the recipe by half. I used vanilla extract since I didn't have the lemon, and used 2 egg whites and 2 1/2 C of the powdered sugar, as per one of the reviews.

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Alexis

Cooking Level: Intermediate

Living In: St. Catharines, Ontario, Canada

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Reviewed: Dec. 23, 2008

This recipe is to close to regular icing. It didn't hold up my Gingerbread house. If you are making a gingergread house, your icing recipe should call for cream of tarter. It is the key to turning your icing into cement quickly. Learned this the hard way, hope it helps!

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Diane

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Reviewed: Dec. 22, 2008

Great icing for putting your ginger bread house together! I love the slight taste of lemon in it.

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albiznatch

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Reviewed: Dec. 15, 2008

added additional 1/2 cup conf. sugar to thicken the consistency.

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Thea

Cooking Level: Intermediate

Home Town: Carlisle, Massachusetts, USA

Living In: East Taunton, Massachusetts, USA

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Reviewed: Dec. 13, 2008

Fantastic recipe. I used this on gingerbread cookies I made, and the cookies absolutely disappeared before my eyes.

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HOUSEWIFETO100

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Dubuque, Iowa, USA

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Reviewed: Dec. 9, 2008

I have never reviewed anything here but this recipe changed that. This is perfect iciing. We just constructed our gingerbread house with it. I have always been a disaster with piping icing but this stuff made all the difference. It went on easily and smoothly and is drying quickly as I type. I had to come back and add, I did leave some of this covered (laid saran wrap over top touching the icing so it wouldn't dry out) and when I came back to use it later is was much more runny and more difficult to use. So my advice is to use it as soon as you make it.

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ovandyke

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Reviewed: Dec. 7, 2008

This was perfect for my gingerbread cookies- however I did use vanilla instead of lemon. It had good consistency, was very easy to work with, dried quickly and held firm. This one is a keeper!

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Kylie Nicole

Cooking Level: Expert

Living In: Gilbertsville, Kentucky, USA

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Reviewed: Nov. 21, 2008

Worked so well on our gingerbread men. This is a keeper, I will use over and over on many types of rolled cookies.

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carollou3

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Reviewed: Oct. 19, 2008

Really great! it really helped me allot! thanks!

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Sandy

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2008

this frosting was easier to work with than other recipes I've tried. just added more sugar to make it a little thicker , or less to fill in smoothly

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galletita

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2008

Perfect for my chocolate cup cakes. The snow white glaze on the cakes made them look awesome.

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Sean Eckman-Dempster

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

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Reviewed: Sep. 17, 2008

This recipe worked so great. My son and I make cookies all the time and now I am getting more into making cookies I can give to people that are decorated nicely. This frosting tas good and was very easy to work with. Hardened nicely, but took a while to get completely hard. Great job!

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Erin Workman

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Reviewed: Aug. 30, 2008

This is a great recipe. I used 1/2 cup pasteurized egg whites from a carton. If your icing is too thin, it's not because you do not have enough powdered sugar, it's because you need to beat this type of icing for A LONG TIME. I beat mine for about 5-7 minutes on high to get to a "flooding" consistency and about 8-10 minutes for "outlining" consistency for decorating cookies. Just keep beating...it will thicken up. This is a meringue icing...JUST BEAT IT!! ;)

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